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Processed food prices rose in January, with soybean paste, sugar and cola all jumping up around 10 percent compared to a year earlier. The Korea Consumer Agency (KCA) said Monday that 18 of 26 major processed foods measured both in 2018 and 2019 cost more in January than the previous year. The highest price hikes on year included sugar at 11 percent, soybean paste at 9.8 percent and cola at 9.7 percent. Among processed grain foods, instant rice products rose the most, by 5.6 percent. Prices for cup ramyeon noodles, one of the country’s favorite snacks, rose 3.4 percent.
The KCA releases prices for a basket of around 30 major processed food categories every month. The basket price data serves as a separate indicator of real price changes for consumers. Other tracked products include beer, coffee mix and curry.
Compared to the previous month, the average basket price for January rose 0.2 percent to 122,686 won ($109) from 122,491 won. Soybean paste prices rose on month by 4.7 percent and curry by 1.4 percent. Average cola prices rose 6.0 percent from December. The soft drink’s price rose last month after two months of declines.
The KCA reported that the basket’s price was most affordable from large retail stores compared to traditional markets, department stores and large-size supermarkets.
Meanwhile, products that declined in price on year included cooking oil at minus 6.1 percent, orange juice at minus 5.3 percent and red pepper paste at minus 4.9 percent.
The data comes as consumer prices for January rose by 0.8 percent from 2018, according to Statistics Korea. The consumer price index for “living necessity food” rose 2.6 percent last month from the previous year.
This February, foodies in Hong Kong will salivate over scrumptious treats and desserts at eat darling eat, the new Causeway bay eatery that is bringing a playful twist on iconic Chinese desserts to spread love and evoke warm childhood memories.
The 1,300 ft design-centric space is bold, surreal and out of the ordinary, sharing an array of lip-smacking treats with an eclectic twist. Situated in Fashion Walk, eat darling eat is the latest addition under Ming Fat House. The dessert spot is further enhanced by the interior design, with large playful stickers on the walls, and creative food photographs that make visitors do a double take. At eat darling eat, all delicious culinary creations are all about stimulating the senses, each of them made with utmost care and loving attention.
eat darling eat’s extensive menu features iconic Hong Kong desserts such as the homemade fluffy Pineapple Buns (HK$38) that are quintessential to the city, filled with pineapple custard. Chinese “tong sui” desserts get a modern reinterpretation with such intriguing combinations such as double-boiled Papaya (HK$68) with snow fungus, candied papaya and mascarpone cheese. Sweet Potato (HK$68), a sweet potato soup playfully pairs with a luscious chocolate cake and taro ice cream; and Red Bean (HK$68), mixed with tangerine peel soup with a scoop of matcha ice cream.
Other signature creations are home-made icy treats that have a modern flavour. Set to become a favourite is the Double-strength Milk (HK$48), that features two scoops of the milk flavoured ice cream that are infused with Chinese rice wine. Sichuan Pepper (HK$48), with scoops of the ice cream that bring out the spicy taste of Sichuan peppercorns and complemented with the sweetness from candied bacon.
The icy treat that is sure to be popular amongst the fans is the Chinese Ginger Vinegar (HK$48), creatively topped with crispy pork skin. Inspired by a traditional Cantonese dish that is typically shared by new mothers to celebrate the arrival of a newborn baby, this trail blazing creation promises a spoonful to remember.
Other delectable desserts include the Lava Cake (HK$78), featuring a decadent Valrhona dark chocolate filled cake with the earthy taste of walnut soup, and Matcha Cake (HK$58), a sweet caramel sponge cake topped with caramelised banana, and finished with scoops of matcha ice cream.
“At eat darling eat, we strive to bring the element of traditional Hong Kong desserts that not only touch the heart, but also add a modern twist that will create new memories for our customers,” explained Jonathan Bui, owner of eat darling eat.
The creative talent behind these quirky and tasty desserts is Executive Chef Jason Luk who tucked international experiences under his sleeve having worked in Bangkok, Shanghai and Miami. In Hong Kong he has honed his skilled at The Drawing Room and Zuma Hong Kong and brings a limitless array of culinary ideas at eat darling eat.
“While living abroad, I learned a lot about desserts in other places, but at the same time I missed eating food from home. Since coming back to Hong Kong, I want to share the recipes from my experiences and present them to foodies in Causeway Way, which is the perfect place to showcase new and exciting trends and styles,” says Jason.
eat darling eat offers guests a respite from busy Causeway Bay with its whimsical interiors that mirror the eclectic menu. The design draws inspiration from the experimental Post-modern era, incorporating designs, shapes and colours that challenge convention.
The interior highlights split-level architecture, where the lower level entrance area is an open concept, while the upper space is framed as a theatre featuring fluorescent colours and reflective surfaces. The overall design is bold, surreal and out of the ordinary, emphasizing the creativity of the desserts.
While eat darling eat offers mainly fun and playful desserts, it also offers savoury dishes for lunch and dinner that can be chosen from the a la carte menu and signature lunch menu alongside an extensive coffee, tea and cocktail menu. eat darling eat invites diners to take a break, slow down, and savour the moment in the midst of the hustle and bustle of Causeway Bay.
Starbucks today unveiled its first Starbucks Reserve® Bakery Cafe, featuring fresh Italian Princi food, in China. This brand new third-place (in-store) experience is dedicated to the premium Starbucks Reserve® coffees served alongside artisanal and made-to-order food prepared by Princi bakers onsite every day.
Each baker has been meticulously trained in the acclaimed Italian baker Rocco Princi’s distinctive method of artisanal craft of baking to perfect the recipes for each food item. The cafe also features an expanded menu of Starbucks signature Mixology, including distinctive coffee and tea-inspired cocktails, Italian classics like Aperol Spritz, fine Italian wines and beers.
This will be the first-of-its-kind Italian Aperitivo experience (early evening social cocktails paired with small bites) in a Starbucks store location within China.
“For 20 years, Starbucks has revolutionized, and set new standards, around the third-place for our Chinese customers. Today marks yet another significant milestone as we take everything we have learned around coffee and our relentless pursuit for food innovation, to create a new exciting all-day cafe dining and Italian Aperitivo experience,” said Belinda Wong, ceo, Starbucks China. “Our ability to consistently elevate the customer and brand experience in a meaningful and respectful manner truly reflects Starbucks unmatched energy and operational capabilities to execute against our Purpose-driven Growth Agenda to play the long game in China.”
As a showcase of Starbucks undisputed coffee leadership in China, the cafe features Starbucks ReserveTM Princi™ Blend as the signature coffee offering for its handcrafted espresso beverages made using the Black-eagle Espresso Machine. This special Reserve blend can also be enjoyed freshly-brewed using the Siphon brewer, Pour-over or Starbucks Draft Nitro.
Authentic, freshly prepared food is the centerpiece that creates the vibrancy and intimacy within the cafe. Customers can share meals with family and friends at the large community table just feet away from the baking oven and the bountiful display of food creations.
Inspired by the passion and romance of Rocco Princi’s belief to infuse ‘Spirito di MilanoTM’ into this new retail environment, the coffee theatre transforms into a full mixology bar to offer Starbucks-distinctive coffee or tea-infused craft cocktails, beers, and a fine selection of Italian classics and wines specially curated by Rocco Princi, as the day turns into evening.
Each day from 5 pm to 7 pm, the store celebrates “Aperitivo Time” where customers can enjoy handcrafted cocktails, wine and beer with free-flow of pizza bites, green olives, and schiacciatine.
They can choose to enjoy this unique Italian evening social occasion by relaxing at the cafe’s outdoor patio with friends and loved ones, just like Italians would across the streets of Milan.
“I am excited to work with my Princi partners, and Starbucks, to unlock the infinite possibilities of Princi food elevating every daypart for our Chinese customers, from breakfast, lunch, to the new evening Aperitivo experience. This exceptional opportunity to pair Starbucks Reserve coffees with Princi’s 30-year heritage of serving only the freshest and artisanal food, in a brand new store format, is another dream come true for me,” said Rocco Princi.
With more than 3700 stores in 158 cities, no other coffee retailer in China has the depth of Starbucks coffee expertise, strength of the most sought-after world-class retail locations, and pipeline of meaningful innovations to elevate the customer experience.
Building on the overwhelming positive reception of freshly baked Italian PrinciTM food at the Shanghai Roastery, and the continued enthusiasm customers have towards Starbucks portfolio of innovative store concepts, the Starbucks Reserve® Bakery Cafe is yet another reflection of Starbucks holistic approach to build an exceptional third-place experience, further cementing its unparalleled leadership and success in China.
The first in an annual, limited edition series, The Macallan Concept Number 1 was inspired by the whimsical world of surreal art, and celebrates world’s visionaries by daring to disrupt the whiskey making process. Following its Asia debut on 1st January 2019 in Singapore’s Changi International Airport, The Macallan Concept Number 1 will be made available in Hong Kong Hong Kong International Airport starting from 1st February 2019. Bringing together imagination and idealism to create a fantastical, sensorial world of whisky where anything and everything is possible, the label and packaging of The Macallan Concept Number 1 features a surrealistic interpretation of The Macallan’s Six Pillars -– the spiritual home, curiously small stills, the finest cut, exceptional oak casks, natural colour and peerless spirit.
Created from whiskies matured first in sherry-seasoned oak casks and subsequently for an equal amount of time in ex-bourbon casks, The Macallan Concept Number 1 is a whisky crafted to explore maturation more imaginatively. Displaying characteristic notes of citrus fruits and ginger, it is a spirit that combines an unwavering passion for whisky with an unfailing mastery driven by bold and brave choices.
Commenting on the uniqueness of this series, Macallan Master Distiller, Nick Savage says, “The Macallan Concept Number 1 is whisky reimagined, offering a compelling new sensory experience that rewards with every sip. The innovative process developed to produce this remarkable single malt pays tribute to the visionaries of the surreal art world and reflects our continuous search for excellence.”
Adding further, Igor Boyadjian, Edrington Global Travel Retail Director, emphasises, “We’re proud to unveil the first release in The Macallan’s latest innovative travel retail-exclusive product range. By “breaking the norm”, The Macallan Concept Number 1 reinforces our commitment to offering exciting products to travellers and we’re confident this fresh innovation will prove attractive to travellers and collectors alike.”
The Macallan Concept Number 1 is now available exclusively in Hong Kong, via duty free stores in Hong Kong International Airport, and in selected airports throughout Asia Pacific from February 2019 onwards.
Starbucks Malaysia plans to open two or three of its premium Reserve concept stores annually. The brand’s eighth Starbucks Reserve store opened at the end of last month, a 5000sqft flagship at Berjaya Times Square, three years after the first outlet launched at The Gardens Mall.
“We did not anticipate such a strong reception for the new concept store”, said Starbucks Malaysia & Brunei MD Sydney Quays. “We were surprised because a lot of people were interested to learn about coffee and the various ways of brewing.
“This is what inspired us to open more Starbucks Reserve stores. The opening of the Starbucks Reserve Berjaya Times Square amplifies our passion for coffee and our ongoing commitment to continue providing unprecedented coffee experiences and knowledge to the Malaysian community, while fostering a culture of human connection”, he said.
The new rollout schedule aims to cater to Starbucks’ loyal customers’ burgeoning interest in coffee. The brand is planning 30 Starbucks outlets per year including the Reserve venues, as well as regular stores, drive-thrus and small-format stores.
French Bakery Brioche Doree on Saturday launched its first store in India in partnership with HR Bakers, promoted by Haldiram Managing Director (MD) Ashish Agarwal. The store is in Connaught Place. “Internationally acclaimed Parisian French Bakery Brioche Doree launched its first exclusive store in India with HR Bakers at Connaught Place, New Delhi,” the statement said.
According to a HR Baker statement, the Haldiram MD entered into a “master franchise agreement” with the French brand.
“Brioche Doree is known to be the second largest bakery/cafe chain in the world. The store of the brand in India has been curated in 100 percent vegetarian avatar,” it said.
Agarwal has invested about Rs 4-5 crore in the brand and said HR Bakers is open to exploring more synergistic tieups with other brands.
Agarwal said four more outlets in the National Capital Region and other markets are expected in the first year of operations.
The outlet has started serving delicacies French Bakery is known for.
Starbucks, a 50:50 joint venture between Tata Global Beverages and Starbucks Coffee of the US, is planning to add up to 10 new stores in the next two months, taking the total count to around 145 outlets, said a top company official. According to a report, the premium coffee chain is increasing the number of roll outs as it is getting overall good consumer response, said Tata Global Beverages (TGBL).
“We currently have around 136 stores and we would open another between 5 to 10 stores by the end of the year (fiscal). We have seen an increase in the store roll out. We look at activating more stores roll out in the next few years, what we have seen in the past,” L Krishnakumar, CFO, TGBL Group said.
Tata-Starbucks has recently started food delivery through online food aggregator apps like Swiggy.
The interior of Cafe Yeonnam-dong 239-20 in Seoul, South Korea makes customers feel as though they’ have stepped into a cartoon world. Most cafe owners know it takes more than just great coffee to create a successful business. From an Instagram-worthy Wes Anderson-esque cafe in the Philippines to a coffee shop shaped like a Rolleiflex camera in South Korea, a space’s design is key to drawing in customers.
One cafe to have recently received hype for its novelty interior is Cafe Yeonnam-dong 239-20 in Seoul. The eatery created an incredible space that makes customers feel as though they’ve stepped into a cartoon world.
The artistic, monochrome design was inspired by Korea’s hit TV show, W by Lee Jong-suk and Han Hyo-joo, in which the characters clash between “two worlds”—the real world and a fantasy world inside a webtoon.
The design of Cafe Yeonnam-dong 239-20 creates a 2D optical illusion, which makes customers feel as though they’ve crossed dimensions into a comic book illustration.
When visitors step through the door, they’re greeted with black and white comic strip furniture, walls, and floors. Even the mugs, dishes, and cutlery look like flat line drawings.
It helps that the owners have created a welcoming environment.
If you want to experience this cafe for yourself, you can find it in the popular Yeonman-dong district in Seoul. If you can’t make it to South Korea, you can still feed your wanderlust by checking out the cafe’s Instagram.
Habeco’s profits fell by 23 percent last year to VND667 billion ($28.71 million), the fourth straight year of decline. Hanoi Beer Alcohol and Beverage Corp, as it is formally known, one of Vietnam’s biggest brewers, also reported a 5 percent fall in revenues to VND9.4 trillion ($404.67 million). There was a sharp increase in operating expenses, especially cost of sales.
After falling for four years profits are now less than half of the 2014 figure of VND1.44 trillion ($62.12 million).
Habeco’s decline is contrary to the general growth trend as Vietnam remains one of Asia’s biggest beer consumers. According to Euromonitor statistics, while global beer consumption volume remains unchanged last year, the figure for Vietnam soared.
According to data from the Vietnamese Beer, Alcohol and Beverages Association, on average a Vietnamese person drank nearly 45 liters of beer in 2017, an almost 50 percent jump in two years.
Many securities firms believe that though Habeco still leads the beer market in the north, it faces challenges like changing consumer tastes and competitive pressure from foreign brands. It has only been able to maintain market share in the low-priced segment, ceding ground in the premium segment to brands such as Heineken, Saigon Beer (now a subsidiary of ThaiBev) and other foreign brands.
Ban Viet Securities Company’s latest data shows Habeco’s share in the beer market has fallen continuously in the last six years, from nearly 20 percent in 2010 to 18 percent by the end of 2017.
The reason for this is that the low-cost segment, its strength, is shrinking, said the securities company. The cheap beer segment now makes up of only 8 percent of the market compared to 14 percent seven years ago.
Vietnam is famous for its beer drinking culture, and it is widely believed that business deals go more smoothly over a few drinks.
The country is the biggest beer market in Southeast Asia, consuming nearly four billion liters in 2017. It spends on average $3.4 billion on alcohol each year, or $300 per capita, while spending on health averages $113 per person, according to the Ministry of Health.
Nestled in the upmarket suburb of Dogok, Seoul, sits the newly opened reinvention of Emart’s “Star Super”: “the SSG Food Market”, designed by Landini Associates. Emart is the leading business of the Shinsegae group, the largest retailer in South Korea, operating multiple brands including department stores, discount to premium supermarkets, and the mighty Emart hypermarkets.
The brief was to create a world class premium supermarket and food hall fusion, and Landini Associates were entrusted to redesign every detail of the new store experience. This included: the built environment, naming and identity, furniture and fixtures, signage and communications, ticketing, menus, POS, advertising style guides, packaging and uniforms. In fact every customer touchpoint.
The result is a modern market, a convenient and accessible food lover’s heaven, where locals can do a daily or weekly shop, or dine in with friends at one of the many in-store restaurants and cafes. Attracting a newer younger audience, whilst rewarding its existing, the SSG Food Market is a community epicentre to meet, eat and shop in, throughout the day.
The offer
The reinvention enriched and upscaled the existing food and beverage offer to include an extensive fresh department, vegie butcher serving house-made salads and juices, take home meals, Korean deli, bakery (run by hip San Francisco brand Tartine), fishmonger, butcher, Korean traditional street food, café, 200 seater restaurant, sushi restaurant, specialist cheesemaker, western charcuterie, wine and beer department, coffee roastery, dry goods, florist and homewares.
The result is a curated selection of quality products, and a onestop-shop supermarket and refined specialist items. In addition the market is a wonderful meeting place to dine with friends and family, further enriching the retail and community experience.
SSG Food Market Landini Associates Trevor Mein Fruit and Vegetables 45
The offer is made up of both SSG run departments, franchises (such as Starbucks, a premium brand in Korea), and third-party retailers. Ensuring that these were all presented as a tangible whole required the design team to be sensitive to multiple design briefs, whilst ensuring that the customer had a seamless experience.
Additionally, the site has a low ceiling which created some challenges for the reticulation of services, and multiple entrances, including a pre-trading public access to a subway station through the heart of the store; a gift to residents from Shinsegae.
Landini’s solution creates a space of intrigue, transparency and exploration by celebrating the food, the people who make it, and its preparation.
Specialist departments are visible across the restaurant’s open kitchen and include: Korean Traditional Street Food, Korean/ Chinese Noodles and a grill. All the production is exposed, and chefs work in glazed pavilions serviced by counters showcasing this theatre whilst you order. There are also take home meals in the Korean deli prepared daily in its kitchen, or fresh fish and meat cooked to order at the Grill, to take home, or eat in.
As always, and especially because the market is in a basement, the lighting plays a key role in Landini’s design. Chiaroscuro, the contrast between light and shade, creates areas of interest and calm, gently guiding customers on a journey of discovery throughout the store. Perimeter departments use pavement lights to create space, and give sense of the world above.
In the main market hall the interior is paired back, functional yet classic. This “bare bones beauty” of exposed steel beams and concrete bulkheads contrasts with fine marbles, glass and blackened steel, and is balanced by timber fixtures and details. This subtle, considered and classic material palette allows the food to be the hero, and merchandising plays a major role. Long-life departments such as wine and dry-goods have a warmer, more earthy and textural palette, utilising brick and added timber. In the carpark, red floors and walls add vibrancy to the market experience before customers even get out of their car.
The basement site is located below two high-end residential apartment buildings. Visitors can enter from the sunken courtyard on street level, or via the red carpark inside. SSG has created a residents pre opening pedestrian route through the store, a shortcut to the train station to save locals from the blistering cold in winter. Landini designed a set of messaging icons for this route, also.
The graphics
Landini Associates established a tone of voice for the brand to reflect their new food experience. This influenced all store communications including: naming and identity, signage and communications, ticketing, menus, advertising style guides, packaging and uniforms.
The entire site required an ownable, easy to understand signage and graphic messaging system to reflect the brand’s new established tone of voice. The Landini design team evolved the existing SSG logo mark, developing an adaptation on communications applications to collateral and signage.
The design is simple, contemporary yet classic; impacting not overwhelming. The palette is one of debossed concrete, timber, black and whites, and complimentary hits of the brand’s colour, red.
Recently, Starbucks celebrated the journey of coffee from seed-to-cup by opening its largest destination in Southeast Asia – the Starbucks Dewata Coffee Sanctuary.
1. Original Logo
Starbucks opens the Dewata Coffee Sanctuary with an original logo, crafted in the Geringsing Double Ikat technique, inspired by the deep traditions of the seed-to-cup story. Double Ikat, found only in Bali, is a weaving technique used to create geringsing fabrics, traditionally taking five years to create, and an essential textile used in ceremonial dress as it is believed to have extraordinary powers. The logo itself is a lotus flower, the symbol of beauty, prosperity and fertility, and highly respected in Bali. The 18 petals represent the Balinese philosophy of Tri Hita Karana – the three causes of prosperity: harmonious relationships between people, the environment and God.
2. Store Façade
The store’s façade is created with locally made red bricks in the shape of half circles to create the illusion of the many waves found on Bali’s famous beaches. The exterior appears to move to passersby on Sunset Boulevard as they drive past the storefront, and combines modern building techniques with traditional Balinese architecture for an east-meets-west design. The design is carried into the interior of the store at the core bar where baristas handcraft favorite Starbucks beverages.
3. Micro-Plot of Arabica Coffee Trees
Upon entering the space, customers are invited into a micro-plot of Arabica coffee trees. This 1,000 sq. ft. plot will be a working, coffee producing farm cherrying during harvest season in the region, typically in the early springtime, and mirrors the size of 90 percent of all coffee farms in Indoneisa.
4. Hand-Carved Wooden Mural
As customers enter the café, their eyes are immediately drawn to the unique artwork filling the store. A 30-foot tall hand-carved wooden mural from Jepara features a depiction of the history of coffee in Indonesia, from the coffee growing regions of Java, Sulawesi, Bali, West Papua, Brastagi and North Sumatra, home to Starbucks Indonesia Farmer Support Center. Over the Reserve bar, customers eyes are drawn up to the bamboo installation inspired by the smoke, steam and vapor that create the familiar aroma of coffee. Both expansive pieces were created by Indonesian art agency, Atrovale, while two Jakarta-based artists, Janet Jane and Jamal M. Aziz, created pieces to highlight the store’s moments of discovery. Janet’s macramé art was inspired by the lush landscapes of Indonesian coffee farms, while Jamal’s two murals illustrate the first-ten-feet of the coffee bean’s journey at origin.
5. Hand-Carved Stone Tiles
In the Reserve Bar, hand-carved stone tiles create the ornate floor and wall design. The traditional, local craft found across Bali was reimagined into patterns which reflect a modern interpretation of coffee flowers and coffee beans.
6. Living Wall
To the left of the entrance, customers are invited to Starbucks core bar featuring a living wall filled with flora from the region. The botanicals are arranged in the form of Bali’s signature gapura, split gates, a symbol to welcome guests into our stores. This living wall is set back behind the bar where Starbucks partners will enter the café to connect with customers and handcraft their favorite Starbucks beverages.
7. Clay Pots
Around the store, customers will be enchanted by the surrounding flora, bringing the unique Indonesian environment inside. Trees throughout the space are planted in beautiful clay pots inspired by a traditional Sumatran pattern and the Starbucks Siren. Motifs of Indonesia’s mountainous terrain and coffee beans remind customers of the unique surroundings found only in Indonesia.
8. Coffee Seedling Nursery
On the second floor, customers are invited into the first coffee seedling nursery to be located inside of a Starbucks store. Our partners work with local farmers to take special care of these seedlings and invite customers to help tend to the delicate plants. Inside this greenhouse, customers can touch the first stages of the seed-to-cup journey that brings us our favorite coffee flavors around the world.
9. Interactive Media Installations
The experience continues throughout the expansive space where customers can find two interactive media installations to further immerse themselves in the coffee journey. On the first floor, a first-of-its-kind digital wall can be accessed through pressing and twisting various portions of the wall to participate in the planting, processing, roasting, shipping and brewing processed. Above them, customers can hear the stories of Starbucks Farmer Support Center in Indonesia. Two synchronized videos guide visitors through the FSC on walls fashioned from the traditional rattan weavings which inspired the Dewata Bali logo.
The Beer Café, India’s largest alco-beverage chain, has opened its 40th outlet at Delhi’s Aerocity. Enhancing the beering experience for its patrons, this brand-new outlet is the only place in the city to offer a whopping 16 varieties of the fresh and delicious ale on tap. With a food menu that perfectly complements the golden brew and an energetic and lively ambience that is a hallmark of the brand, The Beer Café is definitely the new must-visit spot for beer lovers in Delhi/NCR.
Aerocity is fast emerging as one of the most posh and upmarket locales in the Delhi-NCR region. Not only has it become the hub for some of the most vibrant F&B brands in the city, it is also a hotspot for a variety of lifestyle and cultural events. Further, its easy connectivity to the airport and other bustling locations in the city such as Gurgaon, Vasant Kunj and Dwarka made Aerocity the perfect choice for the newest The Beer Café in the capital.
The brand has been a pioneer of casual, inviting, neighborhood hangout spaces in India. The innovations in providing superior consumer experiences have played a key role in establishing its domain leadership in India.
With this 40th outlet that serves more beers on tap than any other bar or hangout space in the city, The Beer Café has elevated the benchmark for social drinking experiences in the city yet again.
Jubilant FoodWorks Limited (JFL) has reported its financial results for the quarter and nine-months ended December 31, 2018. Operating revenue for Q3 FY19 stood at Rs 9,291 million, representing an increase of 16.8 percent over Q3 FY18, and a sequential growth of 5.4 percent over the preceding quarter. The growth was driven by a strong 14.6 percent same store growth (SSG) in Domino’s Pizza.
EBITDA for Q3FY19 was Rs 1,706 million, or 18.4 percent of revenue, a growth of 24.6 percent over Q3FY18 and a margin expansion of 120 bps. This is the highest EBITDA margin in seven years.
Profit after Tax in Q3 FY19 stood at Rs 965 million, or 10.4 percent of revenue, a growth of 46.2 percent over Q3 FY18 and a margin expansion of 210 bps.
During the quarter, the company added new products to its portfolio. Domino’s launched ‘Multigrain Crust’ with an objective of offering a wider range to the customers. In addition to this, the company also introduced four new side dishes viz. Potato Cheese Shots, Crunchy Strips, Crinkle Fries and Brownie Fantasy.
The store opening momentum accelerated during the quarter, with 35 new Domino’s stores being opened during the quarter.
Dunkin’ Donuts delivered break-even in Q3 FY19 on the back of strong growth in the core portfolio of Donuts and Beverages, as also disciplined cost management.
Commenting on the performance for Q3 FY19, Shyam S. Bhartia, Chairman and Hari S. Bhartia, Co-Chairman, Jubilant FoodWorks Limited said, “I am delighted to share that we have once again delivered healthy earnings growth during the quarter which stood in-line with our expectations. Performance was driven by consistent progress made across each of the growth pillars.”
Commenting on the performance for Q3 FY19, Pratik Pota, CEO and Whole time Director, Jubilant FoodWorks Limited said, “We have demonstrated strong all-round performance in Q3 FY19, led by robust same-store sales growth (SSSG) of 14.6 percent reported in Domino’s Pizza. This was accompanied by a tight control on operating costs that led to EBITDA margins improving to a seven year high of 18.4 percent. In addition, Dunkin’ Donuts also broke even during the quarter, ahead of the targeted Q4 timeline. We are happy with our performance and confident of the prospects ahead, as evident in the 35 new stores opened in Q3, the highest in eleven quarters.”
An aggressive store rollout program is helping Yum China achieve sales growth, but its Pizza Hut business continues to struggle. In year-end results released overnight, Yum China said fourth-quarter system sales rose 6 per cent in constant currency, but same-store sales rose by a more modest 2 per cent. The company, which owns the Chinese operations of KFC and Pizza Hut, opened 819 new stores last year, taking its combined network to 8484 stores across more than 1200 cities. The company plans between 600 and 650 additional stores this calendar year.
For the full year, total system sales grew 5 per cent over 2017, with a solid 7 per cent growth at KFC partially offset by a 1 per cent decline at Pizza Hut, (excluding foreign exchange impacts). Same-store sales increased 1 per cent overall, up 2 per cent at KFC and down 5 per cent at Pizza Hut.
Full-year revenue reached US$8.42 billion with net Income up 78 per cent to $708 million, from $398 million.
Joey Wat, CEO of Yum China, said the results marked the ninth consecutive quarter of system sales growth since the company was spun off from former US parent Yum! Brands.
“This strong growth was led by accelerated new store openings and a robust performance at KFC, which delivered 3 per cent same-store sales growth and 9 per cent system-sales growth during the quarter. Although Pizza Hut’s sales remained soft, we are pleased to see same-store traffic growth of 1 per cent and positive trends in customer feedback.”
Wat said the aggressive store rollout program last year further strengthened the company’s market position, laying a solid foundation for growth.
“While the macro backdrop is relatively soft, with our resilient business model and leadership in digital and delivery, we are confident that we have the right strategy and capabilities to maintain our growth trajectory and capitalise on the long-term potential of the China market,” she said.
Among the highlights of last year was exceeding 160 million members of the company’s KFC loyalty program and 50 million members of the Pizza Hut program, increases of 50 million and 15 million, respectively.
Mobile payments accounted for 65 per cent of the company’s sales in the fourth quarter, an increase of 11 percentage points year on year. Digital payments accounted for more than 86 per cent of company sales in the quarter, an increase of 14 percentage points.
And delivery services – now offered in 1118 cities – accounted for 19 per cent of sales in the fourth quarter of 2018, an increase of three percentage points year on year.
Starbucks Hong Kong and Deliveroo Hong Kong, the online food delivery company, announced an exciting partnership to launch a pilot delivery service starting on 21st January 2019. The service will first roll out at 18 participating stores across Hong Kong Island, Kowloon, and the New Territories with plans to expand the program to more stores over time.
To celebrate the launch of Starbucks delivery service, customers can enjoy free delivery from January 28 to February 3 – an exclusive offer for Hong Kong customers to try out this new offering.
Also, new Deliveroo customers can enjoy HK$25 discount on each of their first four Starbucks orders on Deliveroo with the code “STARBUCKS100”.
As the first retailer in Hong Kong to launch mobile ordering feature using its mobile payment technology, Starbucks has continued to embrace the relentless pursuit of digital innovations to meet the high expectations and demand for convenience in Hong Kong.
The introduction of delivery services with Deliveroo will elevate Starbucks Fourth Place experience, the digital and mobile touchpoint that connects Starbucks with its customers. The delivery service is expected to reach over 30 stores in second quarter, offering convenience to more customers in Hong Kong.
Deliveroo, the largest food delivery platform in Hong Kong, is growing and this year expects to work with 4,000 riders and 6,000 restaurants in Hong Kong. The company is intent on expanding its offer to consumers, in particular with partnerships such as this. Based on its exclusive data insights, Deliveroo knows that customers are increasingly searching for hot beverages and coffee on the platform. Searches surged by 185% in 2018 while orders for coffee and tea increased by a staggering 245%. Therefore, Deliveroo and Starbucks will go together brilliantly.
As part of Deliveroo’s corporate offering, Deliveroo for Business, for companies across Hong Kong, Deliveroo will offer bulk Starbucks coffee deliveries to meet the rising in breakfast, lunch and teatime coffee orders in Hong Kong’s business districts. Given the rapid growth of Deliveroo for Business to date, Deliveroo believes this will be incredibly popular amongst Hong Kong workers. As part of this, 25 major businesses with more than 100 employees have already expressed interest in the new Starbucks-Deliveroo offer.
The pilot delivery partnership allows customers to order and customize some of their favorite Starbucks beverage* and food items to their door step, including the option to modify size, number of espresso shots and dairy selections. We target to ensure every order meets the unparalleled experience and quality that customers are accustomed to in Starbucks stores.
“We are continuously looking for ways to evolve and innovate our features that are relevant to our customers, thus we are happy to partner with Deliveroo who is as passionate as we are in food and beverage, to offer trusted delivery services and bring ease to our customers,” said Andrew Hui, General Manager, Starbucks Hong Kong & Macau. “The pilot delivery program is a seamless addition to our commitment to explore digital solutions, and the perfect complement to our in-store offerings, further extending the holistic Starbucks experience for customers to enjoy wherever they may be.”
Brian Lo, General Manager of Deliveroo Hong Kong, said: “Deliveroo is constantly looking for new ways to ensure customers have access to amazing food and drink whenever and wherever they want it, and so we are delighted to work with Starbucks. This partnership will again show people that, on Deliveroo, every option and every occasion is catered for. Deliveroo is growing across Hong Kong and across the world, and with exciting new partners and new offers such as this, we are looking forward to expanding our reach even further. This collaboration will be available for our corporate customers on Deliveroo for Business, for workers who want that vital coffee.”
